Add the salt, chili powder, ancho chile powder, chipotle chile powder, garlic powder, onion powder, oregano, coriander, cumin, black pepper, chile-lime seasoning, cayenne, and cinnamon to a 2-quart mixing bowl.Stir these ingredients together with a small whisk or a spoon until they are evenly mixed.
Pour the spice blend into an airtight container, preferably a glass jar. Store the jar in a cool, dry place for up to 1 year.
Use 1 tablespoon per pound of meat or to season soup (add to taste), vegetables (1 teaspoon per pound), or grains (1 teaspoon per cup).
Swaps and Substitutions:
Decrease the amount of granulated garlic and onion powders to just one tablespoon if desired.
You can substitute the ground coriander for dried cilantro.
Tips and Techniques:
Use the freshest spices possible to get the most life out of your homemade spice blend.
You can use just chile powder for this recipe or use chile powder and ancho powder or chipotle powder.
If you're not a fan of heat, you can omit the cayenne pepper.
Make sure to use granulated onion and garlic powders, so the spice blend doesn't clump up too much in storage.
To avoid a lot of clumping, add a food safe silica gel packet to the jar before sealing it.
Use this Mexican spice blend in any recipe that calls for taco seasoning or fajita seasoning.
To make this into taco seasoning:
Mix 1 tablespoon of cornstarch with 2 tablespoons of this Mexican spice blend.
Sprinkle the mixture over your cooked and drained ground meat.
Stir in 1/4 cup of cold water to the pan and bring the liquid up to boil. Cook for 1 minute, stirring, until the sauce thickens.
You can use Mexican spice blend in margaritas, paletas, or as a seasoning on fries or popcorn.
Keep the mixed spice blend it in a pantry or a cabinet away from the stove or any heat source.
Store this spice blend for up to six months, after which it begins tolose its potency.
You can store and use this Mexican spice blend for up to one year after making it if you've used fresh ingredients. If not, keep it for only 9 months.